Duck and Kraut

I love this dish, and the thought of it simmering away on the stove
makes me feel comfortable and cared for and wealthy, in a very basic
sort of way.  That is how I really feel about Pennsylvania Dutch cooking.

1 duck, about 3 pounds, fully defrosted if frozen

2 quarts sauerkraut

2 small yellow onions, peeled

3 tablespoons brown sugar

Black pepper, freshly ground, to taste

Place the duck in a roasting pan and roast in a 400º oven until lightly
browned, about 25 minutes.  Remove and cool a bit.  Disregard the fat
in a pan.
    Place the duck in a very close-fitting casserole and pack the sauerkraut
around and under the duck.  Put the remaining kraut, along with the juice,
on top.  Add the onions to the pot.  Add 1 cup of water and top with the
sugar and black pepper.
    Cover and bake at 325º until the duck is very tender, about 1½
hours.
    It is traditional to serve this dish with rich mashed potatoes.
    This very rich dish needs a green salad and a big bowl of creamy
mashed potatoes.

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